Posted in Recipes, What's for Dinner Mom?

Super Soups

For the cold months a warming soup is just what you need.  I love to make these up and have jugfuls in the fridge so I can have a nutritious and  filling snack instead of reaching for the quick hit of biscuits.
Super soups
The recipe I give here is for a beautifully spiced parsnip soup that is guaranteed to heat you up and leave you glowing.  It’s one of the recipes from my upcoming book ‘Enjoy!’.
Super Greens Soup
In the photographs the luciously vibrant green soup is packed full of goodness – it’s got onion, broccoli, green chilli and spinach.  The recipe for Super Green Soup is in February’s Red Magazine {& online here} from a feature they have on vegan recipes by Amelia Freer and her book is called ‘Cook, Nourish, Glow’.  Truth be told I like to serve this soup topped with grated parmesan or cheddar instead of the cashew butter that she suggests.
I like to have both soups nice and thick but you can water them down by adding more vegetable stock if you prefer a thinner consistency.
As I post this on ‘Blue Monday’ I do hope that know that the winter blues are almost behind us and we can look forward to warmer and brighter days and finally the sun came out for a while today so that’s promising.

Winter Warmer Peppered Parsnip, Potato & Leek soup
Serves: 4
You will need:
50g butter
2 small or 1 large leek
2 medium parsnips (approx. 450g)
2 medium potatoes (approx. 450g)
2 tsp ground black pepper
1 tsp salt
1 litre vegetable stock – from cube is fine
Fresh parsley to garnish (optional)
Top and tail the leeks removing the outer layer of leaves if very coarse or dirty.
Rinse under cold water tap, slice in half lengthways then thinly slice.
Melt the 50g butter in a large saucepan over a low heat, add the leeks and cover with a lid to sweat for 10 minutes.
Peel and cube the potatoes and parsnips then add to the softened leek with the ground black pepper and salt mixing well.
Add the stock then bring to the boil, reduce heat to simmer with lid almost covering for 30 minutes.
Blend well with a stick blender or in a food processor.
Serve with some finely chopped fresh parsley.
‘Til next time, Sheila.